Easy No Knead German Crusty Rolls Recipe

Introduction

These easy no-knead German crusty rolls are perfect for home bakers seeking a simple yet delicious bread experience. With minimal effort and a long fermentation, you get light, airy rolls with a wonderfully crisp crust.

Ingredients

• 1000 grams bread flour
• 0.2 grams instant yeast
• 680 grams water
• 22 grams salt

Instructions

1. Step 1: In a large bowl, whisk together the bread flour and instant yeast. In a separate bowl, dissolve the salt in the water. Pour the salted water into the flour mixture and stir by hand or with a wooden spoon until fully combined. The dough will be shaggy and wet.
2. Step 2: Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 14 hours. It should double in size and become bubbly.
3. Step 3: Lightly flour a surface and turn out the dough. Divide it into 18 equal pieces (about 94 grams each). Shape each into a loose ball and let rest for 25 minutes. Then reshape into tight, oval mini batard shapes.
4. Step 4: Place the shaped rolls on a floured couche, parchment-lined baking sheet, or floured towel. Cover loosely and let rise for 1 hour until slightly puffed.
5. Step 5: Preheat the oven to 450°F (232°C). Place a baking stone or heavy-duty baking sheet inside, and put a metal tray on the lower rack to create steam.
6. Step 6: Score the tops of the rolls with a sharp blade. Transfer them carefully onto the hot baking surface. Immediately pour hot water into the steam tray and close the oven quickly. Bake 15 to 20 minutes until golden brown and hollow sounding when tapped.
7. Step 7: Cool the rolls on a wire rack for at least 10 minutes before slicing and serving to allow the crust to set.

Tips & Variations

• For an even more rustic crust, add a light dusting of flour before baking and use whole wheat flour for half the bread flour to add flavor and texture.

Storage

Store the rolls in a paper bag or bread box at room temperature for up to two days. For longer storage, freeze the cooled rolls wrapped tightly for up to one month. Reheat rolls in a warm oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve the active dry yeast in the water first and let it sit for 5-10 minutes until bubbly before mixing with the flour.

Why does the dough need such a long fermentation time?

The long fermentation develops flavor and allows the dough to rise slowly, resulting in a light crumb and crispy crust without kneading.

Easy No Knead German Crusty Rolls Recipe

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★★★★★

4.9 from 118 reviews

These Easy No Knead German Crusty Rolls are delightfully airy with a crisp, golden crust. Made with minimal effort, the dough ferments overnight to develop complex flavors, resulting in rustic, bakery-style rolls perfect for any meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 13 hours 40 minutes
• Yield: 18 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1000 grams bread flour
• 0.2 grams instant yeast
• 680 grams water
• 22 grams salt

Instructions

1. Mix the Dough: In a large mixing bowl, whisk together the bread flour and instant yeast. In a separate bowl, dissolve the salt in the water. Pour the salted water into the flour mixture and stir with your hand or a wooden spoon until fully combined. The dough should look shaggy and wet.
2. Let It Ferment: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 14 hours. During this time, the dough will double in size and become bubbly and airy.
3. Divide and Shape: Lightly flour a surface and turn out the dough. Divide it into 18 equal portions (about 94 grams each). Gently shape each into a loose ball and let them rest for 25 minutes. Then, reshape each ball into a tight, oval shape resembling a mini batard.
4. Proof the Rolls: Place the shaped rolls on a floured couche, parchment-lined baking sheet, or floured towel. Cover loosely and let rise for 1 hour until slightly puffy.
5. Preheat and Prepare the Oven: Preheat your oven to 450°F (232°C). Place a baking stone or heavy-duty baking sheet in the oven and a separate metal tray on the lower rack for steam.
6. Score and Bake: Score the tops of the rolls with a sharp blade. Carefully transfer them to the hot baking surface. Immediately pour hot water into the steam tray and quickly close the oven door. Bake for 15 to 20 minutes until the crust is golden brown and the rolls sound hollow when tapped.
7. Cool and Serve: Let the rolls cool on a wire rack for at least 10 minutes before serving. This helps set the crust and makes slicing easier.

Notes

• Use bread flour for a better crust and chew.
• The long fermentation develops flavor and structure without kneading.
• If you don’t have a baking stone, use a heavy-duty baking sheet inverted.
• Creating steam with hot water helps achieve a crisp crust.
• Make sure to let rolls cool completely to avoid gummy interiors.
• You can freeze baked rolls and reheat them in the oven for freshness.

Keywords: German crusty rolls, no knead rolls, easy bread recipe, crusty rolls, homemade bread, no knead bread